Easy Lemon Shortbread Cookies
(23 Aug 2017)

Easy Lemon Shortbread Cookies Expresso

Easy Lemon Shortbread Cookies
Recipe by Teresa Ulyate

Makes about 25 cookies

150g butter
80g castor sugar
3 tsp finely grated lemon rind
200g plain flour
pinch of fine salt
Cream the butter and castor sugar together until fluffy. Mix in the lemon rind.
Add the flour and salt. Mix until the dough comes together, scraping down the sides of the bowl as necessary.
Roll the dough into a log approximately 30cm long. Wrap in plastic wrap and chill in the fridge for 20 minutes.
While the dough is chilling preheat the oven to 170°C and line a baking tray with baking paper.
Cut the log into 1cm slices and arrange on the baking tray.
Bake the cookies for 20 minutes or until golden. Transfer to a cooling rack.
Optional: dust the cookies with icing sugar before serving.





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